I bought similar shortbread in Morocco and fell in love with it immediately. They are absolutely microscopic and we always want to nibble them for the aperitif. This recipe is very easy to make and you can start the day before. Then simply cut into dough balls, dozens and dozens of small shortbreads that will keep very well in an airtight box! Perfect for the summer around a drink…
Recipe for hundreds(!!) of microscopic shortbread:
-120g of butter
-5 to 10g of salt
-300g of flour
-90g of chopped hazelnuts
-1/4 teaspoon paprika
-1/4 teaspoon of sugar
-1/4 to 1/8 teaspoon of hot pepper powder
-1/4 teaspoon salt
-1 teaspoon oil
Put the flour, the salt (the 5 to 10g) and the butter cut in pieces.
Mix. If making the dough in a food processor, use the “K”. It is necessary to obtain a kind of sand. Add the egg.
Mix and add a little cold water, just enough to obtain a homogeneous paste.
In a small bowl, combine hazelnuts, salt, sugar, paprika, chili powder (more or less to taste!) and oil.
Roll out the dough on a lightly floured work surface. It is enough to spread the base because we will spread later the continuation. Cut the bottom of the dough into a straight line and sprinkle with spiced hazelnuts.
Wrap the dough base around the hazelnuts.
Then cut along the sausage.
We then obtain a new stocking to re-seed with hazelnuts.
In all we obtain several socks. Let stand in a cool place for an hour or even overnight in cling film.
Preheat the oven to 180°C and cut the sausages very thinly.
Put in the oven for 15 minutes (at 180°C!), keeping an eye on them. The shortbread should be golden brown.
Here you can see the tiny size of these delicious shortbread.
They keep perfectly in an airtight box!